Southwestern Roast Chicken with Cumin, Chili Pepper & Cilantro
A foolproof roast chicken recipe, using southwestern flavors, such as cumin, chili powder and cilantro.
Dara Michalski | Cookin' Canuck
3 1/2 to 4 pound whole roasting chicken,
salt and pepper
cut into quarters
minced fresh cilantro
low-sodium chicken broth
Place the oven rack in the lower third of the oven, and preheat the oven to 400 degrees F.
Rinse the outside and the cavity of the chicken. Pat dry with a paper towel and place the chicken, breast side up, on a rack in a roasting pan.
Season the cavity of the chicken with salt and pepper, and place the onion and cilantro sprigs into the cavity.
In a small bowl, stir together the cumin, chili powder, salt, pepper and olive oil to form a paste. Stir in the minced cilantro.
Use your hands to gently loosen the skin of skin, thighs and drumsticks. Spread the cumin mixture evenly under the skin. Tie together the legs and tuck the wings under the chicken.
Roast the chicken for 30 minutes. Add chicken broth to the pan.
Roast until the chicken is golden brown and a thermometer inserted into the thickest part of the thigh registers 175 degrees F, about 45 minutes longer.
Insert a wooden spoon into the cavity of the chicken and tilt so that the juices of the chicken run out into the pan (can be used to make a gravy, if you wish).
Transfer the chicken to a serving platter, tent with foil and let rest for 15 minutes before carving.
Remove the onions and cilantro from the cavity. Carve and serve. Discard the skin before serving for a lower fat meal.
WW (Old Points) 7 / WW (Points Plus) 7